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  • Title: Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice.
    Author: da Silva Stefani F, de Campo C, Paese K, Stanisçuaski Guterres S, Haas Costa TM, Hickmann Flôres S.
    Journal: Food Res Int; 2019 Jun; 120():872-879. PubMed ID: 31000308.
    Abstract:
    Linseed oil was nanoencapsulated with chia seed mucilage (CSM) as structuring material. Linseed oil nanoparticles (LO-NP) were evaluated regarding particle size distribution, zeta potential, pH, viscosity, encapsulation efficiency, loading capacity, morphology, FT-IR and thermal properties. Furthermore, the nanoparticles were spray-dried, and oxidative stability was evaluated during 28 days under storage at accelerated conditions (40 °C). The bioaccessibility of spray dried nanoparticles (SP LO-NP) was also evaluated after in vitro digestion. Thereafter, SP LO-NP were utilized in the enrichment of orange juice, and physicochemical and sensory evaluation of pure orange juice and orange juice with SP LO-NP were evaluated. Nanoparticles in suspension presented a mean diameter of 356 ± 2.83 nm, zeta potential of -22.75 ± 3.89 mV and encapsulation efficiency of 52%. No significant differences regarding consumer acceptance were observed between pure orange juice and orange juice with SP LO-NP. The results suggest that CSM can be used as structuring material to nanoencapsulate hydrophobic compounds, allowing its solubility in foods with high water content. Furthermore, the SP LO-NP provided a good bioaccessibility to linseed oil after in vitro digestion, which represents an advantage to incorporate the nanoparticles in food.
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